TRUFFLED CRUSHED POTATOES
Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion
Provided by Jane Hornby
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
- Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium
ROASTED NEW POTATOES WITH CARAMELIZED ONIONS AND TRUFFLE OIL
The aroma of the truffle oil is irresistible. The truffle oil is expensive but worth it since you don't need much. These are just basic roasted new potatoes with onions, easy to make, hard to mess up, but they taste out of this world with a few drops of truffle oil.
Provided by nichols.kathy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the otatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
- 2. Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.
ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN RECIPE
The musky mix of bitterness and minty flavor of the truffle oil adds depth to these roasted red potatoes with additional saltiness from the cheese.
Provided by Florence Marshall
Categories Roast
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish and stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts : Carbohydrate 41.51g, Cholesterol 8.43mg, Fat 17.10g, Fiber 4.45g, Protein 9.27g, SaturatedFat 3.09g, ServingSize 4.00, Sodium 218.48mg, Sugar 0.00, UnsaturatedFat 9.51g
ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN
The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.
Provided by Lil' Punkin
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g
POTATO GRATIN WITH TRUFFLE OIL
The truffle oil brings potatoes to a new height! (Roughly 6'4"...) See three notes at end of directions for extra info.
Provided by Sandi From CA
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
- Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
- Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
- NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
- NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
- NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.
Nutrition Facts : Calories 412.4, Fat 25.5, SaturatedFat 15.8, Cholesterol 94, Sodium 250.6, Carbohydrate 36, Fiber 3.1, Sugar 2, Protein 11.4
ROASTED POTATOES WITH TRUFFLE OIL
Make and share this Roasted Potatoes With Truffle Oil recipe from Food.com.
Provided by gailanng
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spray a baking sheet with non stick spray set aside.
- Place potatoes in a large pot of boiling water. Bring to a boil and cook potatoes just until fork tender. Drain.
- Lay potatoes in a single layer on the baking sheet. Bake for 20 minutes, shaking the baking sheet halfway through. Turn on the broiler and broil for 5 - 7 minutes or until the skin starts to crisp slightly.
- In a bowl whisk together salt, garlic powder, pepper and olive oil. Transfer hot potatoes to seasoning mixture. Toss to coat. Drizzle with truffle oil.
Nutrition Facts : Calories 108.3, Fat 2.4, SaturatedFat 0.3, Sodium 297.7, Carbohydrate 20.1, Fiber 2.5, Sugar 0.9, Protein 2.3
TRUFFLED MASHED POTATOES
Provided by The Hearty Boys
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
- Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
- Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.
ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME
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Provided by taylormademarket
Categories Potato
Time 30m
Yield 8 c, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- reheat oven to 425*.
- Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
- Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
- Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.
MASHED POTATOES WITH WHITE TRUFFLE OIL
Tender yellow potatoes mashed with garlic and drizzled with truffle oil - a positively ambrosial side dish for holiday meals or as a vegetarian entrée paired with other vegetables and fruit.
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Put whole potatoes in a saucepan and add enough cold water to cover.
- Bring to a boil, reduce heat and simmer, uncovered, until fork tender, 15 to 20 minutes.
- While potatoes are cooking, heat milk and garlic in a small saucepan over medium heat.
- Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Remove from heat and add pieces of butter.
- Drain potatoes, remove skins and return to pot over medium heat.
- Mash potatoes with a potato masher or fork.
- Then add garlic-milk mixture and mash until combined well.
- Season with salt and pepper to taste.
- Drizzle mashed potatoes with truffle oil and garnish with chives.
Nutrition Facts : Calories 270 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 125 milligrams, Carbohydrate 36 grams, Protein 6 grams
CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL
For an extra burst of truffle flavor, substitute 1 teaspoon of truffle salt for part of the sea salt
Provided by gailanng
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
- Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
- Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
- Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
- Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
- Drizzle each potato with a few drops of truffle oil and serve hot.
Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 1162.9
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